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orange soup for Fall

It’s Fall. Not everything is orange yet, as we had a funny Summer. Here and there red leafs are showing for a moment or two before they take off and hit the ground. There is chill in the mornings. I want to feel like Fall.

orangy ingridients for fall soup

orangey ingredients for fall soup

So I decided to make an orange soup that my daughter loves, to get into the Autumn atmosphere. And daughter: when you grow and have your own family and you’ll wanna feel like a little girl again, with your childhood kitchen smells, you have the recipe to do just that.  EZ.

you’ll need:

  • 5 tbsp. olive oil
  • 2 onions coarsely chopped
  • 2 garlic cloves, sliced
  • 1 butternut squash, peeled, cut into coarse cubes
  • 9-10 carrots, peeled, cubed
  • 1 orange, rind grated
  • 8 cups of vegetable broth
  • salt and pepper

prepare:

  • heat oil in a large saucepan over medium heat. add onions and garlic, cook while stirring frequently till soften.
  • add the rest of the vegetables and cook for another 3 minutes.
  • add broth, salt and pepper and bring to a boil. reduce heat, cover, and simmer 25-30 minutes, until vegetables are soft (but not too soft…).
  • allow soup to cool, then puree with a hand blender.

variations: add some sour cream to the soup; substitute the vegetable broth with chicken broth; add sweet potato instead of 5 carrots; add saffron. play around and have fun finding your special aroma.

yummy orange soup

yummy orange soup

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